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Rice Noodles in Sweetened Coconut Milk

This is a typical Goan Saraswat preparation. I was craving this preparation for a long time now. Traditionally this recipe is slightly cumbersome to make. Last night though, while I was wandering the supermarket, looking for something else, a packet of Thai Rice Noodles caught my eye. My mind started working furiously.

I bought that packet and made the recipe I so craved for. While it was easy to make it this way, it doesn’t match taste-wise to what my mother used to make. She would steam the rice flour balls, put the hot rice balls in a vermicelli maker and make fresh vermicelli out of them. It is not as easy as it sounds, and she loved me so much that she would make it whenever I asked her to. I love my mother.

This is an easier version of my all time favorite recipe.

Ingredients

One packet Thai rice noodles

1 coconut or 3 cups coconut milk

1 cup jaggery

1 tsp cardamom powder

Boil the noodles as per the instructions. If the packet is super-large then cook only one third of the noodles. In the meanwhile, grate the coconut. Blend the grated coconut in a blender with two cups water, jaggery and cardamom powder.

Thts really cool, Gauri. Now you have my taste buds craving for the original one. Me and V used to make it u know, I am sure, she still makes it, she loves to make all these traditional stuff. I used to simply love eating the steamed rice ball with some coconut oil drizzled on it. And we still make them with the old style iron vermicelli maker, which requires 2 people to work on it.I hope you knw what i am talking abt. 🙂 sighhh, looks like tht will have to wait till this year end now!!!